Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 people

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 6 cups Chopped Swiss Chard
  • 1 Onion chopped
  • 4 Cloves Garlic, minced
  • 1/2 cup Vegetable Broth
  • 2 Tomatoes chopped
  • 2 tbsp Tomato Paste
  • 3 cups Meduim Shell Pasta
  • 1/4 cup Grated Asiago Cheese (optional)
  • 2 tsp Anchovy Paste

Instructions

  • In a large nonstick skillet, heat oil over medium heat. Stir in Swiss chard, onion, garlic with broth. Cover and simmer for 4 minutes. Uncover and stir in tomatoes, tomato paste and anchovy paste. Let cook, stirring occasionally for about 5 minutes or until tomatoes have softened.
  • Meanwhile, in a large pot of boiling salted water; cook pasta for about 6 minutes or until tender but firm (al dente). Drain well, reserving 1 cup (250 mL) of the pasta water.
  • Toss pasta wtih Swiss chard sauce, adding enough of the reserved water to moisten if necessary. Sprinkle wtih Asiago, if using before serving.
  • Makes 4 to 6 servings.
Nutrition Facts
Swiss Chard and Tomato Pasta
Serving Size
 
176 g
Amount per Serving
Calories
150
% Daily Value*
Fat
 
3.5
g
5
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
300
mg
13
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
2500
IU
50
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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